Pansotti Pasta with Walnut Sauce

Pansotti are half-moon or triangular ravioli typical of Liguria (their name literally means “bellies” in Ligurian dialect), which means this filled pasta is a perfect match to a fresh pesto sauce from the same region.


for 6 people:

For the dough

  • White flour 400g

  • 4 tablespoons dry white wine

  • salt.

For the filling

  • Herbs 500 gr

  • Borage 200 gr

  • preboggion 500 gr

  • Roman ricotta 200 gr

  • 4 tablespoons grated parmesan cheese

  • 2 eggs

  • 2 cloves garlic

  • salt.

For the sauce

  • Walnuts 500 gr

  • pine nuts 50 gr

  • 2 cloves garlic

  • ½ cup olive oil

  • chopped parsley.


  1. Clean and wash the herbs then boil them in water. When cooked, drain, squeeze and chop finely together with the garlic cloves, then put everything in a bowl with the ricotta cheese, grated cheese, eggs and a pinch of salt, stirring well to mix everything.

  2. Apart from the flour on a pastry crater then add the wine and salt and mix well until the mixture is smooth and homogeneous that you spread pretty thin.

  3. Prepared by pastry cut into triangles rather large and the center of each put a little ‘filling then fold the triangle on itself by joining the edges and repeat the same process until all ingredients are used.

  4. Boil for a few minutes the walnuts in salted water, then peel them; toasted pine nuts in a preheated oven, then pour the walnuts and pine nuts in a pan with the oil, then uniteviil parsley and garlic and fry everything for a few minutes.

  5. Boil pansotti in plenty of boiling salted water, drain and arrange in a bowl alternating them with the sauce layer by layer and extending perhaps with a bit ‘of boiling water.

  6. Serve warm.


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